Oven-Baked Spring Rolls with Pork and Shepherd's Purse
These crispy baked spring rolls are packed with savory ground pork and tender wild shepherd's purse greens. A lighter, oven-baked take on the classic that delivers satisfying crunch without the deep frying.
Story
Shepherd's purse is a wild green with a delicate, slightly peppery bite—a springtime favorite in Chinese cuisine. Baking these rolls gives them a golden crunch while using far less oil than traditional frying.
Ingredients
ground pork
250g
fresh shepherd's purse leaves
200g
spring roll wrappers
12 sheets
cooking wine
1 tablespoon
ground white pepper
1/2 teaspoon
salt
1/2 teaspoon
chicken powder
1/2 teaspoon
vegetable oil
1 tablespoon
egg white
1 (for sealing)
aluminum foil
for lining tray
Instructions
1
Season the pork
Put the ground pork in a mixing bowl. Add the cooking wine and white pepper, then mix well with your hands until everything is combined. Let it rest for about 10 minutes so the pork absorbs the flavors.
2
Prepare the filling
Rinse the shepherd's purse leaves thoroughly and chop them finely. Add the chopped greens to the seasoned pork, then sprinkle in the salt and chicken powder. Drizzle in the oil and stir until evenly mixed. Let the filling sit for 5 minutes to let the flavors meld together.
3
Roll the spring rolls
Lay a spring roll wrapper on a clean surface in a diamond shape. Spoon about 2 tablespoons of filling near the bottom corner. Fold the bottom corner up over the filling, then fold in the sides. Roll tightly and seal the edge with a little egg white. Repeat with the remaining wrappers and filling.
4
Bake until golden
Heat your oven to 200°C (400°F). Line a baking tray with foil and arrange the spring rolls seam-side down. Bake for 18-20 minutes, flipping halfway through, until the wrappers are golden brown and crispy. Let cool briefly before serving.
